Hardee's Of Stettin

Year by year

Inspections

1. Sep 29, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) must train new staff in proper food monitering practices.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Clean area around the soda bag in the box downstairs. Syrup all over the floor.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Oct 17, 2025 Routine · 1 priority, 1 priority foundation, 6 core, 4 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Soda machines (3) in facility lack true air-gap for the prevention of backflow contamination.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     A majority of cleaned hotel pans and like food-contact items observed to contain significant levels of grease, food debris, and food residue not removed during the warewashing process.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Drive-thru ice scoop observed stored in container with standing water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Breakfast sausage patties in walk-in cooler observed covered during a cooling process.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Upright cooler and upright freezer bottom surfaces contain excess food debris. Exterior of dish machine has accumulations of grease and food residue. Walk-in cooler racks contain areas of rust, chipping paint, and grime. Walk-in cooler cooling unit contains excess dust accumulations that are spreading to other areas. Clean wares racks contain accumulations of food debris and grime.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous food-contact items such as pans and pan lids observed wet-stacked and available for next use prior to the completion of air-drying.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Walk-in cooler floor is distorted at seams and at base of walls creating uncleanable surfaces.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     INTENSITY - LIGHTING

     Lighting intensity in clean wares area inadequate for proper monitoring of sanitary state, measuring between 12 and 18 foot-candles which contributes to uncleanliness of food-contact wares. Two overhead fluorescent lights were non-functional in the immediate area.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

3. Oct 30, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Soda machines (2) observed lacking a full air gap to prevent contamination in the event of backflow.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces were found in an unclean state. Items such as the seasoning shaker, plastic hotel pans, hotel pan inserts, fry scoops, and like items were found with oil residue and food debris accumulations. Hotel pans additionally had areas of tape and adhesive residue not removed during the warewashing process.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact items and surfaces found in an unclean state. Door seals, handles, exterior surfaces, and interiors of reach-in cooler and freezer contain food debris build-up and residue. Moderate mildew formations found on walk-in cooler cooling unit, drain pipe, ceiling, and adjacent surfaces. Wire racks for storage of clean wares contain food debris and residue accumulations. Bins for storage of kitchen utensils and soda cup dispensing sleeves have food debris accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Floors of walk-in cooler are uncleanable due to panels having become unfastened from the floor, with numerous holes. Floor near entrance to cooler is broken and pitted such that dirt and grime accumulation is unavoidable. Floors in walk-in harbor significant soiling as a result.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

4. Mar 29, 2024 Routine · 1 priority, 3 priority foundation, 4 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Four apple turnovers in the front-of-house hot holding unit were observed to have internal temperatures between 105 and 110°F after several hours. Food items were discarded in the presence of the inspector. Operator was directed not to use the unit for hot holding purposes until maintenance is performed and correct hot holding temperatures can be achieved.

     Correction: Ensure hot holding unit is capable of keeping foods above 135°F prior to returning to use. Only made-to-order foods may be placed on the rack until repaired or adjusted. All other hot-hold items must be stored elsewhere until repaired.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Hot holding temperatures not being monitored. Four apple turnovers found held under 135 F for approximately 3 hours. Items were discarded in presence of inspector.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Plastic food storage pans and lids in walk-in cooler have debris on top and grease and residue on exterior surfaces from continuous use without cleaning. Fry-handling utensils contain significant build-up of brown gunk and dripped liquid onto floor when picked up. Interior surface of dispenser for water cups behind counter soiled with debris and food residue. In the clean utensil and ware area numerous items found to be inadequately washed as evidenced by dried-on food debris, including pans, lids, whisks, a ladle, and condiment bottles.

     Correction: Ensure that a complete clean and sanitization is taking place and that soiled items are not simply being rinsed. Clean inside of water cup dispenser or relocate cups. Ensure storage bins in walk-ins and other locations are changed out and cleaned regularly.

     Code 4-601.11 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles for condiments and sauces on cookline observed not to be labeled as to the identity of the contents.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Hamburger buns were observed to be falling out of toasting machine onto surfaces not intended for food contact with various kinds of dry food debris from day's production. Buns were left unattended on surface until needed for order.

     Correction: Provide a clean food-contact surface for catching and holding buns that have exited the toasting machine. Discard buns that fall onto unclean surfaces or surfaces that contain food matter.

     Code 3-305.14

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Exterior of dish machine coated in oily residue. Mold growth on SDS book in warewashing area. Significant accumulations of food debris inside cookline counter cooler that is missing a panel. Area of walk-in cooler on and around cooling unit harbors significant accumulations of mold and mildew, including the unit, drain pipe, adjacent wall, ceiling, and light fixture.

     Correction: Ensure that all non-food contact surfaces are cleaned at a frequency sufficient to prevent accumulations of residue, debris, mold, and mildew. Replace SDS book and store away from moisture.

     Code 4-601.11 (C)

   • Not serious Core

     PUBLIC RESTROOMS -CONTROL AND SUPERVISION

     Multiple areas of dried fecal matter observed on floor of men's restroom.

     Correction: Clean public restrooms. Restrooms are the responsibility of the food establishment operator.

     Code 8-201.11